Procedure: Heat grill to medium high. Spray with Pam spray to keep from sticking. Toss peaches and pepper in oil and grill turning occasionally until grill marks are visible and peaches and all sides of pepper are charred and fork tender. (About 7 minutes) Remove from grill and allow to cool. Then dice all the peaches and 1/4 cup of the pepper and combine with garlic, Serrano, tomatoes, and lime juice. Season with 1 1/2 tsp of pink sea salt. Let stand, and fold in parsley….